Comments on: Dry-Cured Ham at Homehttp://ruhlman.com/2012/01/dry-cured-ham-at-home/
Translating the Chef’s Craft for Every KitchenWed, 07 Dec 2016 02:49:46 +0000hourly1By: Romaine Lettuce. « Sarah's Cookinghttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-89944
Fri, 10 Feb 2012 05:12:43 +0000http://ruhlman.com/?p=11640#comment-89944[…] Ruhlman’s post on Dry Cured Ham at Home. I asked the bf if I could dry cure a ham in our fridge. His response was, “You’ll […]
]]>By: Dan Tebbehttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-88948
Sun, 29 Jan 2012 17:52:29 +0000http://ruhlman.com/?p=11640#comment-88948I live in Germany, and I recently purchased your book, Charcuterie. The curing salt available here isn’t 6% Sodium Nitrite, but rather 0.5%. Does this just mean doing the math and using less kosher salt when mixing the dry cure, or should I search around for the 6% stuff?
]]>By: danimalrxhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-88887
Fri, 27 Jan 2012 23:38:36 +0000http://ruhlman.com/?p=11640#comment-88887This looks fantastic! I’ve just been reading through Charcuterie recently and can’t wait to try some new things (bacon is being smoked this weekend). we’ve just moved to the Cleveland area and have found some good sources for meat, but I was curious to hear your take on where you recommend. How did you find your wonderful Amish source? Thanks so much!!
]]>By: Joelhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-88764
Wed, 25 Jan 2012 21:55:13 +0000http://ruhlman.com/?p=11640#comment-88764I use a mini-fridge for my meat curing, too. With some quick internet searching and genetic proclivity to geek-ness, it is now temp (61F) and humidity (60%) controlled, with performance logged on a temp/humidity recording USB datastick. As a bonus, it also happens to be the perfect place to keep red wine ready to drink.
]]>By: jimmyhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-88275
Mon, 16 Jan 2012 22:22:15 +0000http://ruhlman.com/?p=11640#comment-88275My friend Jason has a blog which is a great reference for this sort of thing. He actually has a post on this and on fiocco.

]]>By: Whole Muscle Curing at its best : The Butcher's Guildhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87933
Thu, 12 Jan 2012 17:01:02 +0000http://ruhlman.com/?p=11640#comment-87933[…] Posted by The Butcher's Guild on Thursday, January 12, 2012 · Leave a Comment Chef and BG Member Craig Deihl recently got a visit from Michael Ruhlman who toured the impressive curing room at Cypress Restaurant in SC. Craig showed Michael how to dry-cure a ham at home, with a combination of time and good meat sourcing, a beautiful Culatelli was born. Michael writes “ It reconfirmed for me how easy it is to cure whole muscles at home and the importance of sourcing well-raised, humanely slaughtered pig.” Read about his whole muscle curing experience here. […]
]]>By: mike landryhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87436
Wed, 11 Jan 2012 14:12:57 +0000http://ruhlman.com/?p=11640#comment-87436I’m looking forward to you book “Salumi”, I thoroughly enjoyed “Charcuterie”(as well as the rest of your books). I haven’t had the confidence to attempt the recipes, but it’s giving me a better understanding of salt. I thank you for that.
]]>By: jeffhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87409
Wed, 11 Jan 2012 02:41:27 +0000http://ruhlman.com/?p=11640#comment-87409click on his name, then search back a bit…
]]>By: Larryhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87393
Tue, 10 Jan 2012 18:33:29 +0000http://ruhlman.com/?p=11640#comment-87393I wanted to thank you for inspiring me to “take meat to the basement,” as my wife calls it. I have had one failure (saucisson sec in an uncontrolled environment) and five successes (sopressata x 2, chorizo, lonzino, coppa, pancetta), all since August 2011. I’m trying to upload a photo of my breakfast today, which included coppa from your book, sopressata from your book, lonzino, ciabatta from your blog, and coffee made from beans which I roasted at home. It’s very satisfying to have a meal consisting of food and beverage made entirely by me.
]]>By: Stephanie Stiavettihttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87391
Tue, 10 Jan 2012 18:15:10 +0000http://ruhlman.com/?p=11640#comment-87391Hrmm, I’m intrigued by this concept of sewing a ham into a bladder. I’l have to give this a try once I secure some sort of curing space.
]]>By: Scotthttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87387
Tue, 10 Jan 2012 17:14:11 +0000http://ruhlman.com/?p=11640#comment-87387tri

ruhlman
how about the links then, would love people have a look!

tried to post them, I guess links aren’t allowed?

]]>By: Dry-Cured Ham at Home | Shelterholic Now Foodhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87374
Tue, 10 Jan 2012 06:11:04 +0000http://ruhlman.com/?p=11640#comment-87374[…] On Modern Destiny. Dry-Cured Ham at Home Michael Ruhlman Mon, January 9, 2012 1:00 PM UTC Michael Ruhlman Rate this story Loading … Share (function(){var […]
]]>By: Terriehttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87355
Mon, 09 Jan 2012 21:16:10 +0000http://ruhlman.com/?p=11640#comment-87355That looks amazing. Wish the new book was already out…we’re going be having our second annual Pig Day (er…Weeks) at the end of the month, and I want to do this! Any tips on butchering?
]]>By: ruhlmanhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87354
Mon, 09 Jan 2012 21:01:55 +0000http://ruhlman.com/?p=11640#comment-87354how about the links then, would love people have a look!
]]>By: ruhlmanhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87353
Mon, 09 Jan 2012 20:59:01 +0000http://ruhlman.com/?p=11640#comment-87353I think I did and saw that it had lost a little more than 30%.
]]>By: Deanna B.http://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87352
Mon, 09 Jan 2012 19:28:17 +0000http://ruhlman.com/?p=11640#comment-87352My dad is going to be so excited for Salumi. So much so, he will probably add another refrigerator to the collection just for curing. It might be time for us to sponsor another 4H pig at the rate he goes through pork.
]]>By: hawaiianicolinahttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87351
Mon, 09 Jan 2012 19:22:48 +0000http://ruhlman.com/?p=11640#comment-87351As part of my resolution for (more) exercise, if i jog from the west side to your house, may i please have a taste?? and by jog i mean drive. and by drive i mean speed.
]]>By: Scotthttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87346
Mon, 09 Jan 2012 16:31:44 +0000http://ruhlman.com/?p=11640#comment-87346Traditionally, in Zibello, home of DOP culatello, they wrap the culatelli in wine soaked cloth. There are 2 blogs dedicated to salumi that have done culatelli in depth, of which one is mine, cured meats blog is the other.
]]>By: jeffhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87344
Mon, 09 Jan 2012 14:41:37 +0000http://ruhlman.com/?p=11640#comment-87344a friend and i processed to ham’s worth into fiocco and culatello this past April… the fiocco we sliced up a few months ago, and the 1st (smaller) culatello).

the culatello was very nice – more pure than the fiocco. i suspect the difference was the fiocco was stuffed into beef bung and the culatello into bladders. the bung has a much more noticeable odor to it…

i did not soak the bladder off – just sliced away – i will consider trying to remove the bladder when i slice up the 2nd (larger) culatello

]]>By: Paul from Journeyman Cookhttp://ruhlman.com/2012/01/dry-cured-ham-at-home/comment-page-1/#comment-87343
Mon, 09 Jan 2012 14:33:39 +0000http://ruhlman.com/?p=11640#comment-87343Looks wonderful! Ever since I got Charcuterie I’ve been wanting to try every technique. It’s time to just do it!
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